Sunday, September 23, 2012

Pear Vanilla Cake

I have been wanting to bake with Pears for sometime but apples and berries seem to always overflow in my shopping basket and preferred by my family. The fact is we seldom eat pears and the only way we use it is by steaming it with yellow rock sugar for more than an hour to get it soft and sweet. This particular Chinese way of preparing pears takes time and patience but it is said to heal dry skin and good for reducing dry cough and taken before bed to have a good night sleep.

My favorites are Bosc and Bartlett pears. I find other pears less juicy and sometimes just hard to get it the right ripeness for eating. It can be hard and tastes raw in the mouth when not ripe enough and when ripen too fast, they are mushy and simply a mess to eat! Having said so, it won't be fair to leave the pears out from my bakings as they are lovely fruits and as with apples, they are versatile in pies, cakes and can be cooked with main dishes, poached and served with cheese and crackers too!

For this cake, I used Bartlett pears. They were left to ripe over a period of 4 days and peeled and cut into chunks before adding to the batter. Almond flour or grounded almond is my favorite ingredient to bake with as it gives any cake a denser cakey structure with a nutty flavor bite. The batter is thicker and needs to be smoothed out with a spatula after being spooned into the baking pan. This cake is rich in taste and perfectly delicious eaten warm on its own or drizzled with melted chocolate or whipped cream. Leaving it overnight will enhance the flavor of this cake and because of its high butter and almond content, the cake doesn't dry out and remains moist for 3 days.

140g flour
100g Almond flour (grounded from 150g toasted almond)
1/2 tsp Baking Powder
200g Soft Butter
120g Sugar
2 large eggs
125ml Heavy Cream
1 tsp Vanilla paste
4 Ripe Bartlett pears, 2 cut into small chunks and 2 sliced half and cored

1. Preheat oven to 350F/175C. Grease an 8 inch round baking tin with removable bottom.
2. Mix the Almond Flour together with the Flour and Baking Powder. Set Aside.
3. Beat the Butter and sugar till creamy. Add in the eggs and mix in. Lastly add in the heavy cream and vanilla paste.
4. Spoon in the flour mixture in 2 batches into the batter. Mix in till no more trace of flour.
5. Stir in the chunks of pears gently. Pour the batter into the prepared cake tin and place it into another baking sheet. Use the remaining cored and sliced Pears to decorate the top by gently pushing down but not wholly submerged into the batter.
6. Bake for 50 mins or till set, lightly browned and firm to the touch.
7. Remove from oven and let the cake cool inside the tin for 15 mins. Remove to a serving plate and cut to desired sizes. Serve warm with whipped cream or melted chocolate.

Serves 6 to 8

1 comment:

Senka I said...


We've recently launched the site, where users can search through hundreds of thousands of recipes from American food sites and blogs. We noticed that you have a lot of delicious recipes on your blog and we would like to suggest you have a look at our site:

If you want to add your food blog to the list and have your recipes indexed on, all you have to do is follow these instructions:

Hopefully your food blog will be up there in the top!

Kind regards,